Chef Bryce Gilmore
This is an example menu, with the actual menu reflecting seasonal changes and availability.
The dinner will include beverage pairings.
Green tomato tostada
Popcorn custard, gulf ceviche
Chicken skin, deviled egg
Shishito pepper, spicy chicken fat
Zucchini, arugula, beet jus
Heirloom tomato tart
Snapper in the husk, corn, rice
Smoked duck tamale, peach salsa, basil
Aged Akaushi ribeye*, potato, green bean
Sorrel snow, strawberry, yogurt, coriander
Chocolate & shiitake crepe cake, fig, lavender
Offerings and course number will vary based on season of auction package redemption.
The date must be a mutually agreed upon date, and must be redeemed within 1 year.